White Chocolate Cranberry Cookies: Festive Sweet Treats
Soft, chewy cookies full of creamy white chocolate and tart cranberries that everyone loves at parties and cookie swaps during the holidays.
Ingredients
- 1 cup (226g) unsalted butter, softened
- ¾ cup (165g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2½ cups (313g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (255g) white chocolate chips
- 1 cup (120g) dried cranberries
Instructions
- Heat your oven to 350°F and put parchment paper on two cookie sheets for easy cleanup.
- Mix softened butter with both sugars until it looks light and fluffy for about 3 minutes.
- Add eggs and vanilla extract, and beat until everything is smooth and mixed together really well.
- Mix flour, baking soda, and salt in a different bowl so everything gets spread out evenly.
- Add dry ingredients to wet ingredients slowly on low speed and mix until just barely combined.
- Fold white chocolate chips and dried cranberries into the dough gently with a spoon until spread throughout.
- Scoop 2-tablespoon amounts of dough onto cookie sheets and space them about two inches apart from each other.
- Bake for 12 minutes until edges turn golden, but centers still look a little bit soft.
- Let cookies cool on the pan for 5 minutes, then move them to a rack.
Notes
- You can keep dough in the fridge for three days or freeze it for three months.
- Want crispier cookies? Just bake them for 2 more minutes until the edges get really golden brown.
- Try milk chocolate or dark chocolate instead of white chocolate for a different, yummy flavor.
- Add some orange zest for a citrus flavor that goes perfectly with cranberries and chocolate together.
- Baked cookies freeze great! Just let them sit out for thirty minutes before eating them.